Grilling lamb chops individually reduces the cooking time and is a great way to boost the flavor of the meat. Make sure to have a good bed of coals and close the grill to reduce flare ups from the dripping fat. I made two different glazes for the meat, Katherine preferred the balsamic and I preferred the bourbon, but both were very tasty. The glazes are in ratios to taste and can be adjusted, and increased depending on your taste and the amount of meat that is cooking.

Although you can buy lamb already cut, I recommend buying the full rack and slicing them yourself to save money.

Bourbon Molasses Glaze

1 part bourbon

1/2 part black strap molasses

1/4 part cider vinegar

Salt/pepper

Balsamic Molasses Glaze

1 part molasses

1/2 part balsamic vinegar

1/4 part red wine

Salt/pepper

Season lamb with salt, pepper and ground mace on each side. Drizzle with fresh lemon juice and olive oil and set aside for 30 minutes. Start a fire in grill. Mix glaze ingredients to taste. When fire is ready grill chops brushing with glaze on the cooked side of the meat until medium rare, about 3 minutes per side. Cook longer if you want it more well done. Brush extra glaze on finished chops and serve immediately.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.

I know the balsamic would be a winner for me (and Miss A). Mike and Mr. N would go the Bourbon route. They remind me of our bbq this past summer. Mmmmm. Why is our grill put away?! Ugh. Maybe I’ll just pull it out myself.